Holiday Wreath Salad

Written By Judy Doherty, MPS, PCII
Holiday Wreath Salad

Holiday Wreath Salad

Yield 8
Author Judy Doherty
Prep time
15 Min
Total time
15 Min
Cook modePrevent screen from turning off

Ingredients

  • 1-2 pounds mixed greens, ready to serve
  • 1 beet
  • 1 golden beet
  • 1 pack of asparagus
  • 1 red pepper
  • 1 cup cherry tomatoes
  • 1 cup chopped fresh cranberries
  • 1/4 cup pomegranate seeds
  • extra virgin olive oil
  • vinegar
  • vinegar glaze
  • fresh herbs
  • cracked black pepper

Instructions

  1. Find a large round platter and place a round bowl or torte ring in the center while you build the salad. You want to keep the center clear.
  2. Place the greens around the bowl and build them as high as you can.
  3. Slice the red beets and cut them into stars. Slice the golden beets and cut them into diamonds.
  4. Place the asparagus in 5 separate groups around the salad. Place the tomatoes next to the asparagus.
  5. Sprinkle with fresh cranberries and pomegranate seeds.
  6. Remove the bowl or torte ring from the center, taking care to keep the center clear.
  7. Sprinkle oil and vinegar in the center. Drizzle balsamic vinegar glaze in the center.
  8. Sprinkle all with fresh herbs and cracked black pepper.
  9. This salad makes a wonderful centerpiece. Serve it family style.

Nutrition Facts

Calories

60

Fat

2 g

Sat. Fat

0 g

Carbs

10 g

Fiber

2 g

Net carbs

8 g

Sugar

4 g

Protein

2 g

Sodium

49 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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